Edamame Barley Bowl

Loaded with fresh flavors and filling, plant-based protein, this hearty bowl will keep you satisfied until your next meal.

Serves: 4Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 1 package (14 oz.) extra-firm tofu, drained on paper towels
  • 1⁄4 cup tamari
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons lemon juice
  • 3 cups cooked barley
  • 2 cups baby arugula
  • 1 cup shelled edamame, thawed (if frozen)
  • 1 avocado, thinly sliced


  • Preheat oven to 425°F. Prepare baking sheet with parchment paper.
  • Cut tofu into ½” cubes; arrange in single layer on prepared baking sheet. Bake 15 to 20 minutes, until crisp and golden, tossing halfway through. Set aside to cool slightly.
  • In small bowl, combine tamari, sesame oil and lemon juice.
  • Divide barley, arugula and edamame into four bowls. Top with tofu and avocado. Drizzle with dressing.
  • Refrigerate leftovers.